Chocolate Cake With Swiss Meringue Buttercream

Tuesday, 28 February 2017
Four layers of classic chocolate cake, silky and buttery frosting equals the perfect cake. I'm not a huge cake eater, but even I kept going back to the fridge for slices! 

Give me the choice and I'll always choose chocolate over any other cake flavour. After many attempts I've finally found a great chocolate cake recipe, it's from Tessa Huff's blog and just like all her creations, it's perfect. Super moist with a hint of coffee flavour and not too sweet at all. I did make a few small changes to the original recipe for my cake.




I wanted to do something a little different so instead of going for a normal buttercream frosting, so I opted for a swiss meringue buttercream. For those of you who aren't familiar with swiss meringue it's were you whip egg whites and sugar that have been heated in a double boiler. The egg white is whipped until it's a glossy smooth meringue. I loved how easy it was to use to frost the cake, it just glided on and was to easy to smooth out.





CHOCOLATE CAKE

note -  original recipe yields 2 cakes, I did this recipe twice for my 4 layer cake


Ingredients

1 1/4 cups flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cups plus 1 tablespoon palm oil
1 cup sugar
1 egg + 1 egg yolk
1 tsp vanilla extract
2 teaspoons instant coffee powder
3/4 cup full fat milk
1/2 cup warm water

METHOD

1. Preheat oven to 170* degrees celsius. Grease two 18 cm cake pans.

2. Place sugar and oil in an electric beater and mix with a paddle attachment until combined. 

3. Sift together all the dry ingredients in a separate bowl. 

4. Add the egg and egg yolk to the sugar mixture. Mix until combined. 

5. Place warm water in a jug, Add the instant coffee powder and stir until well mixed. Add the milk and stir. 

6. In alternating batches add the dry and wet ingredients (starting and ending with the dry). Mix until combined.

7. Pour into prepared cake pans, distributing the batter evenly. Bake for about 24 to 28 minutes. Test by inserting a cake tester.

8. Allow to cool before turning cakes out onto wire racks.


SWISS MERINGUE BUTTERCREAM

Ingredients

3 egg whites
1 cup sugar
1 cup butter, soft
1 teaspoon vanilla extract
Pink food gel (or raspberry jam)
Candy thermometer 

METHOD

1. Place the sugar and egg whites in the bowl of an a electric mixer. Whisk until combined.

2. Fill a pot with boiling water and place the mixing bowl on top to create a double boiler. Place over medium heat.

3. Whisk gently. Heat the egg mixture until the mixture reads 150 - 160 on a candy thermometer.  

4. Carefully place the bowl back on the stand mixer.

5. Whip the egg whites using a whisk attachment until the mixture forms glossy peaks. Continue to whip mixture until the bowl feels room temperature. This should take about 10 minutes.

6. Switch the whisk attachment for the paddle attachment. Putting the mixer on low start adding the butter, 1 tablespoon at a time. 

7. Once the butter is well incorporated add the vanilla. Lastly add the pink food gel, start with a little and build your desired colour from there.

ASSEMBLY

1. Place a cake layer on a serving board of your choice. Spread on a thin layer of frosting, making sure to cover the sides too. Top with the next layer of cake and repeat. Once you've done your final layer. Make sure the cake is well coated. Place in the fridge for about 30 minutes. 

2. Once the crumb coat has set. Spread the remaining frosting around the cake.

3. Use a cake scraper or an off set spatula to smooth out the cake.

4. If you have left over frosting pipe little rosettes around the cake and decorate the center with vermicelli. 



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